The Pioneer Woman Tasty Kitchen
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Twice Baked Pumpkin Potato with Vinegar Onions

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Level: Easy

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Description

It’s an easy and quick recipe to add a little fall into the end of summer. You get the comfort of a baked potato with the pizzazz of pumpkin, vinegary onions and bacon.

Ingredients

  • 2 whole Baking Potatoes
  • 4 Tablespoons Olive Oil
  • 1 can Pumpkin Puree (15oz)
  • 3 strips Bacon
  • 1 whole Red Onion
  • 2 Tablespoons White Vinegar
  • Salt And Pepper

Preparation

Preheat oven to 350°F.

Grab a baking sheet and some aluminum foil. Place each potato on a large square of aluminum foil. Using your hands coat each potato with 1 tablespoon of olive oil, and a dash of salt and pepper. Wrap the potato in the foil, fold over each end. Place on the baking sheet and bake for 50 minutes. Then remove them from the oven.

Open the potatoes carefully, try to keep the aluminum foil intact. Slice each potato across the center and use a fork to scrape out the center parts of the potatoes. Save the skins, you’ll re-stuff them later. Place the potato insides into a bowl and mix with a few tablespoons of the pumpkin puree, I used about 3 tablespoons for each potato. Place the pumpkin potato mixture back into the potato skin using a spoon. Cover the potato with the aluminum foil and place back on the baking sheet (making sure you put it on the pan stuffing side up) and bake in the oven for 10 minutes.

Using a large frying pan, cook the bacon over medium heat until crispy. Then remove it from the pan and place on a cutting board and slice it, then set aside. Cut the onion into 1/2 inch rounds and place them in a bowl. Add a dash of salt and the vinegar. Grab a pan, add a tablespoon of olive oil and sauté the onions over medium heat until tender.

Remove the potato from the oven, open and place on a plate. Add a dollop of butter, some of the cooked onions, and bacon strips. Serve while hot.

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